Skinny Vegetarian Mexican Chili Like 0 Twitter Court's Cooking Blog Follow Oct. 4, 2017, 5:49 p.m. in Life and Styles Views: 388 Like us on facebook Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings. Slow Cooker Vegetarian Mexican Chili Ingredients 2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies 1 15-ounce can diced tomatoes 1 16-ounce cans Bush's® Chili Beans, 1 15-ounce can Goya black beans 12-ounces frozen yellow corn 1 small onion, diced 1 green bell pepper, diced 1 4.5-ounce can diced green chilies 1 Tbsp chili powder 1 tsp cumin ½ tsp onion powder ½ -1/4 tsp crushed red pepper flakes 1 Tbsp cilantro, fresh or dried ⅛ tsp black pepper Directions Combine all ingredients to a 6-quart insert crock pot and stir to mix ingredients together. Cook on LOW for eight hours or cook on high for FOUR hours. Serve hot with (optional) toppings Source skinny mom Published by Court's Cooking Blog Share Mail Messenger Twitter Pinterest Linkedin Comments Related Article Life and Styles DEAR WOMEN Life and Styles Escape from the BS Life and Styles It Is Still August Right?